Baked Squash Pudding

Ingredients

• 1 heaping cup baked and mashed Hubbard squash
• 1 heaping tablespoon butter, melted
• 1 heaping teaspoon flour
• 4 tablespoons milk
• 1 egg, beaten
• Salt and pepper to taste

Method

1. 1 Mash the baked squash smooth and stir in the melted butter.
2. 2 Mix the flour with the milk and beaten egg until smooth.
3. 3 Combine the squash mixture with the egg mixture, seasoning with salt and pepper.
4. 4 Turn into a buttered pudding dish and bake for about 20 minutes.
5. 5 Serve in the dish. Leftovers can be formed into cakes and browned in butter.